Palm Beach Food & Wine Fest: Boulud & Friends opening night

It’s that time of year again. Not the tinsel and mistletoe time, not the noisemakers or the countdown clock. No, that time of year is still a few weeks away. This weekend is the foodies’ holiday, that once-a-year time when the celeb-u-culinary spotlight shines brightly on Palm Beach County: The Palm Beach Food & Wine Festivalis back.

The fest kicked off mid-day Friday with a chef talk panel and bragging rights volleyball game, but it really got going later in the evening at the annual Daniel & Friends welcome party at Cafe Boulud.

From a dinghy-filled raw bar (they had me at coconut snapper ceviche) to a harvest table of veggie goodness from Swank Farms, to a giant wedding cake-shaped dessert table (raspberry macaroons!), the event was gastronomical excess at its best.

It was impossible to narrow down the evening to one best bite. But the best sip this wine lover tasted was the “Hecho de Mexico” martini, a seductively smooth and spicy mix of Montelobos mezcal, caramelized pineapple, brown sugar simple syrup and a chipotle-salt rim. Peligroso, for sure, but oh-so-tasty.

I couldn’t leave without the recipe. Here’s what Boulud Palm Beach captain (the French term for head waiter) Ryan Zemel shared with me:

Combine the mezcal, muddled caramelized pineapple, juices and simple syrup in a large glass or pitcher. Add ice and shake. Coat the rim of a martini glass with a mix of chipotle rub and salt. Strain the liquid mixture into the martini glass. Serve with a slice of fresh pineapple.